Fall Into Autumn with Apple Picking, Homemade Apple Pie and Local Pumpkins

julieFarmer's Market, pick your own, Recipes0 Comments

Homemade Apple Pie

Fall Apple Pie and Pumpkins

Welcome Autumn!  My favorite time of year although the weather seems to be having a hard time saying goodbye to summer.  Celebrate by heading out to your favorite apple and pumpkin farms for fresh apple picking, large pumpkins and homemade apple pie.  The weather should be cool and crisp this weekend, making this outing all the more special.  Check out Seacoast Eat Local for local farms and orchards or head to your local farmers’ market for these autumn treats.  After you’ve picked plenty of apples, I’ve included the perfect homemade apple pie and butter crust recipe for you to try.  This recipe comes from our friends at King Arthur Flour and this picture is of a slice of apple pie from the large pie I made when I took one of their baking classes.  The facility is just over the border from New Hampshire in Vermont and has a great cafe and baker’s store.  It’s a fun place to visit.

Homemade Apple Pie

You may want to add a little vanilla ice cream to complete this special dessert! Enjoy!

Homemade Apple Pie and Butter Pastry
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
Ingredients
  • 5 firm medium apples
  • ⅓ cup sugar
  • ⅓ cup brown sugar
  • ¼ cup King Arthur Flour
  • 1 teaspoon cinnamon
  • ¼ teaspoon nutmeg
  • ⅛ teaspoon salt
  • 2½ cups King Arthur Flour
  • ½ teaspoon salt
  • 1 cup unsalted butter chilled and divided in half
  • ¼ to ½ cup of ice water
Instructions
  1. For Pastry: combine flour and salt in mixing bowl
  2. Cut in half the chilled butter using a pastry blender or your fingers until flour looks like small peas
  3. Cut in remaining butter
  4. Sprinkle about three tablespoons of the ice water over the flour/fat mixture and mix just until the dough begins to mass. You may need to add the additional tablespoon of ice water for this to occur.
  5. Remove the dough to a work surface, divide into two equal portions and press into flattened rounds about six inches in diameter. Wrap in plastic wrap and chill for at least ½ hour.
  6. Remove one piece of dough from the refrigerator and place on a well-floured surface or between sheets of plastic. Roll the dough from the center out, taking care not to roll over the edges. A circle of 13 inches will suffice for a 9-inch pie plate.
  7. Transfer the dough to the pie plate.
  8. Peel. core and slice apples and place them in a medium bowl
  9. Sprinkle the sugars, flour, cinnamon, nutmeg and salt over the apples and toss lightly until the apples are completely coated.
  10. Spoon filling into the pastry shell
  11. Roll out the remaining dough and place it over the apples. Seal and crimp the crust and vent the top of the pie
  12. Bake the pie in a pre-heated 375 degree oven, until it is golden brown and bubbly, about an hour.
 

 

 

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